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Hainanese-style poached chicken with shredded greens

Hainanese-style poached chicken with shredded greens

Fiery ginger paste makes the juicy chicken zing, while baby leaf greens and sesame seeds add crunch in this Chinese-inspired dish.

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Low in saturated fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 200g essential Waitrose Chicken Mini Breast Fillets
  • 75g Cooks' Ingredients Hainanese Paste
  • 200ml low salt chicken stock
  • 150g baby leaf greens
  • 2 tsp black or white sesame seeds
  • 2 tsp toasted sesame oil
  • 28g pack coriander, chopped
  • 250g pack Tilda Wholegrain Basmati Rice


  1. Put the chicken fillets and 1 tbsp of the Hainanese paste in a bowl, and stir until coated. Leave to stand for 5 minutes. Put the chicken stock in a small saucepan and heat until just simmering. Lower the mini fillets into the stock and cook very gently for 10 minutes.

  2. Remove the thick stalks from the leaf greens, roll up the leaves and shred as finely as possible. Tip the sesame seeds into a dry frying pan and heat for a couple of minutes until the seeds are lightly toasted. Tip out onto a plate.

  3. Warm the sesame oil in the frying pan and stir in the rice, remaining Hainanese paste, shredded greens and half the coriander. Cook gently, stirring frequently until very hot. When the chicken is cooked through with no pink meat and the juices run clear, lift the pieces out of the pan and add the stock to the rice, increasing the heat so the stock bubbles and reduces. Spoon onto plates, top with the sliced chicken and serve sprinkled with the sesame seeds and remaining coriander.

Cook’s tip

Hainanese is a fiery ginger paste, based on a traditional recipe from the Chinese island of Hainan. It’s used in chicken dishes but works equally well with fish.


Typical values per serving when made using specific products in recipe


1,745kJ/ 416kcals



Saturated Fat












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